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Roasted white asparagus with Brie cheese sauce
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Baked wing of skate fish
with tomato fondue and capers
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Vanilla „Blanc manger“, wild berries
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3-course lunch menu for CZK 490 per person!
for individual clients up to 8 persons
for groups above 8 persons, special menus can be selected
Join us and walk in the footsteps of asparagus in the sunny southern France. This time we prepared southern French specialties such as asparagus served with cold mousseline sauce, cold and warm asparagus cream, stuffed tomatoes a la nicoise or grilled vegetables caviar. Try rabbit on anchovy
butter, baked ratatouille crumble or duck with olives, from desserts sweet tartelets with pine nuts, cake St. Tropez or cold peach-mint soup. All this and much more will be ready for you as usual the first Sunday in the month. We look forward to seeing you!
*Price of CZK 995 per person includes a glass of sekt as welcome drink and unlimited consumption of food and soft drinks *Children up to 6 years complimentary
At the occasion of 100th anniversary of the Francouzska Restaurant Art Nouveau and Municipal House we prepared a special "Menu Anniversaire", whose composition has a historical link to the food and beverages that had been served 100 years ago.
It includes not only an excellent dining menu, but also a festive look of board. Visitors can experience an unique "feel of royalty", since the service and presentation is enhanced with usage of old-fashioned porcelain and a special edition of renowned Splendid Moser glass. This crystal set also celebrates its 100th anniversary and for its exceptional beauty and popularity in the highest circles is called a glass of kings.
Accept our invitation to an unique gourmet experience, visit the Francouzska Restaurant Art Nouveau and celebrate with us 100 years of our restaurant.
Menu Anniversaire
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Terrine of foie gras with homemade apple-onion confit
(Duck liver foie gras marinated in premium quality Port wine and apple confit is an elegant combination which brings you one century back.)
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Fine poultry cream soup with truffle jus
(Fluffy balls of poultry meat, which complement the soft cream, were prepared the same way already in the early twentieth century.)
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Beef tenderloin with poached marrow, butter vegetable and sauce „marchand de vin“
(This dish reminds us that ingredients such as bone marrow should be never forgotten. The bone marrow has been always used in gastronomy, its poaching in a strong beef stock makes this course smoother.)
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Frozen parfait „mandarine imperiále“ with caramel coulis
(At the beginning of the twentieth century, eventhough there were no ice cream machines, a great variety of recipes of different frozen creams, so-called "parfait", were created. And we have one such a recipe slightly rearranged and flavored by delicious liqueur Mandarine Napoleon La Réserve Imperial.)
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Mignardises & Coffee/tea
CZK 1.590 na osobu
